How to make:
Vegan Caprese Salad with Orzo
This Vegan Caprese Salad with Orzo makes a tasty, balanced meal that takes 30 minutes to prepare! The marinated tofu feta is a great vegan feta substitute.
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Author:
Yield:
4 1x
Ingredients
For the salad:
- 1 cup dry orzo
- 1 1/2 cups cherry or grape tomatoes, halved
- 1/3 cup fresh basil, chopped
- 1/4 cup Pompeian Bold Extra Virgin Olive Oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
For the marinated tofu feta:
- 1 14-ounce block extra-firm tofu, drained and pressed*
- 2 tablespoons Pompeian Bold Extra Virgin Olive Oil
- 1 1/2 tablespoons lemon juice
- 2 teaspoons dried oregano
- 1/4 teaspoon salt
Instructions
- Cook orzo according to package instructions.
- Cut tofu into 1/2-inch cubes.
- In a medium bowl, place all tofu feta ingredients; gently toss. Place in fridge to marinate.
- In a large bowl, add cooked orzo, tomatoes, basil, Pompeian Bold Extra Virgin Olive Oil, balsamic vinegar, and salt; toss to combine. Add marinated tofu; toss into salad.
Notes
*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 400.8
- Sugar: 3.6
- Sodium: 304.9
- Fat: 27.0
- Saturated Fat: 4.0
- Unsaturated Fat: 21.8
- Trans Fat: 0
- Carbohydrates: 26.4
- Fiber: 2.6
- Protein: 16.1
- Cholesterol: 0
Find it online: https://www.emilieeats.com/vegan-caprese-salad-with-orzo/